Split peas, or “dal,” as they are called in India, belong to the lentil family. There are three kinds—the green, which very much resembles an ordinary dried pea; the yellow, and the red. In this country we only see two kinds—the green and the yellow. The red are more frequently seen in India, and have a more delicate flavor.

Lentils are an old, old food. We read of Esau selling his birthright for a mess of red pottage, or a mess of red dal. Then later we read of the Hebrew children refusing to eat the king’s meat, and growing rosy and fat on their daily portion of lentils.

Lentils are rich in protein. About twenty-five per cent of their food value is protein. They are richer in protein than beans, and are more digestible.

During Lent in the early days of the Roman Church, lentils were the chief article of food, because of meat being forbidden. Because of this the name lentil was given to them.

Split peas are used universally throughout India. Several recipes have already been given (Nos. 23 and 7), but a few others will be noted.

Split Pea Soup.

Soak a cup of peas over night and boil in three cups of water. Cook until peas are soft, then mash them quite smoothly. Then dilute with stock. This stock may be made from bones and cold meat or fresh meat. Fry an onion and add to the soup, and when ready to serve add minced mint leaves and little squares of toast, fried very crisp.
Dal Soup with Milk.

Prepare the dal as above, except instead of diluting with stock dilute with milk.
Kidgeri.

First soak a cup of split peas for about three hours. Then put them on to stew with two whole onions. When about half done add a cup of rice. The water must be about two inches above the split peas and rice. Cook until rice and peas are soft and the water is absorbed.[45] Pour over all some melted butter or crisco. Usually kidgeri is served with poached eggs. Sometimes eggs are hard-boiled and sliced over the kidgeri after it is dished.

Armenian Kidgeri.

Soak a cup of split peas for several hours, then fry with two thinly-sliced onions and a cup of rice. When slightly brown, cover with water and boil. The water should be three inches above the peas and rice; also add a little bag of mixed spices. Fry some meat in a separate pan. It may be either beefsteak, Hamburg, or mutton. When rice and peas are soft, place a layer of meat in a dish and cover with a layer of the rice and peas. Repeat until all are used, being careful to have the rice and peas on top. Steam together and serve with cocoanut and fried onions sprinkled over the top.
Dal Bhat.

Dal Bhat is the universal breakfast dish all over India. Prepare as for split pea curry (No. 23), but omit the curry powder, if desired.

Often it is prepared by frying minced meat with the onions before the peas are added.

No food known gives as much real value for the cost as do lentils. The green and yellow ones can be obtained very easily at any large grocery, and we urge all to give them a trial.
IV.
rt-spoonful of fat of any kind, the meat, onion, and two teaspoonfuls of curry powder. When they are nicely browned add several cups of water and simmer gently until the meat is very tender and the onion has become a pulp, thereby thickening the curry gravy. This requires long, slow cooking. More water may be added from time to time. If one has a fireless cooker, it should always be used in curry making. Serve with rice prepared according to taste. In India, curry and rice are always served in separate dishes. The rice is served first and the curry taken out and put over it. Usually chutney (Chapter VIII) is eaten with curry and rice.

Chicken Curry.

Cut a chicken up any way you like and fry it with one thinly-sliced onion and the curry powder. The amount of curry powder will of course depend on the size of the chicken. Fry together until the chicken is nicely browned, then add water and simmer until chicken is tender. Remember always to reduce the gravy by slow cooking until it is somewhat thickened by the onion pulp. A couple of sliced tomatoes fried with the chicken, onion, and curry powder is much liked by some—not only in chicken curry, but in all curries.

Lentil image credit http://www.flickr.com/photos/azadam/